Walk Of Fame Chocolate Star Shortcakes Recipes

CHOCOLATE STRAWBERRY SHORTCAKES

Steps:

• Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
• Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
• Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
• Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.

CHOCOLATE STRAWBERRY SHORTCAKES

Steps:

• Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened. , Divide dough into 8 patties, about 3/4-in. thick. Place on parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips. , Bake at 400° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate., To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired.

CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
• In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
• Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
• In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
• Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.

CHOCOLATE WALK OF FAME

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch square cake pans; line bottoms with parchment paper. Butter parchment, and dust with cocoa; tap out excess. Set aside.
• Into a mixer bowl, sift together cocoa, flour, granulated sugar, baking soda and powder, and salt. Add eggs, warm water, buttermilk, oil, and vanilla. Mix on low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.
• Divide batter between prepared pans, and smooth tops. Bake until a tester inserted near the center comes out clean and center of cake is springy to the touch, 35 to 40 minutes. Transfer pans to a wire rack; let cool 15 minutes before inverting cakes onto rack. Let cool completely.
• Trim tops of cakes to make level. Spread a thin layer of chocolate buttercream over cakes to seal in crumbs; refrigerate until firm, about 20 minutes. Using an offset spatula, spread another layer of chocolate buttercream over cakes, squaring the corners and smoothing the tops completely. Chill until set, about 30 minutes.
• Decorate star square: Cut out a paper star; place on top of cake. Sprinkle sanding sugar around star, covering cake; remove star template. Use a pastry bag fitted with an Ateco #5 plain tip to pipe an oval in the bottom center of the star for the camera, leaving enough room to pipe writing above. Use licorice candies to make the camera.
• Pipe borders of both cakes: Using yellow buttercream and #5 tip and light-brown buttercream and Ateco #16 star tip, pipe alternating dots and stars on top edge.
• Decorate handprint square: Set cookie handprints on lower half of cake, extending over the edge. Using a pastry bag fitted with an Ateco #3 plain tip and filled with pink buttercream, write the birthday-girl's name above handprints. Pipe "happy birthday" on star cake, above the camera. Arrange cakes next to each other to resemble two sidewalk squares.

BIG D'S CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Toss strawberry halves and 2 tablespoons white sugar in a bowl and refrigerate while preparing remaining ingredients.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9-inch round baking pans.
• Mix flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Beat 2 cups white sugar, butter, vegetable oil, eggs, and vanilla extract in a large bowl until creamy. Mix flour mixture into butter mixture until just combined. Stir in milk and coffee until batter is well blended; pour batter into prepared baking pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat heavy whipping cream until foamy in a large bowl. Gradually add 1/4 cup confectioners' sugar and remaining 2 tablespoons white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape.
• Spread half the whipped cream over one completely cooled cake. Layer half the strawberries on top and place the second cake on top. Spread the remaining whipped cream over the entire cake and decorate with the remaining strawberries.

STAR-SHAPED SHORTCAKES

Steps:

• Line a baking sheet with a Silpat (French nonstick baking mat), and set aside. Into the bowl of an electric mixer fitted with the paddle attachment, sift together flour, 6 tablespoons granulated sugar, the baking powder, and salt. Add butter and zest, and mix on low until the mixture resembles coarse meal, about 2 minutes. Combine 1 cup cream with the milk, and add to the mixer bowl. Mix until the dough comes together. Remove dough to a lightly floured surface, and shape into a rectangle about 1/2 inch thick.
• Preheat oven to 400 degrees. Using a 3-inch star-shaped cutter, cut out 12 stars from the dough. Place stars on prepared baking sheet. Brush lightly with heavy cream, and sprinkle with sanding sugar. Bake until the shortcakes are barely brown, about 15 minutes. Transfer shortcakes to a rack to cool.
• Meanwhile, in a medium bowl, combine berries; sprinkle berries with orange juice and remaining 2 tablespoons granulated sugar. Set aside. In another medium bowl, beat the remaining 2 cups cream with the confectioners' sugar using a hand mixer until soft peaks form. Using a serrated knife, split the cakes in half horizontally. Place each bottom half on a plate, and cover with a dollop of whipped cream; top with berries and another dollop of whipped cream. Cover with top shortcake halves, and serve.

CHOCOLATE STRAWBERRY SHORTCAKES

Steps:

• Line a heavy baking sheet with parchment.
• Sift the flour, cocoa powder, sugar, baking powder and salt into a large bowl.
• Toss with a fork to combine.
• Cut in the butter with a pastry blender.
• Stir in grated chocolate.
• Combine the cream and vanilla.
• Make a well in the center of the flour mixture and pour in the cream.
• Mix with a fork until the doug is evenly moistened and just combined.
• Gently knead by hand five or six times to pick up any dry ingredients and to create a loose ball.
• Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick.
• Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
• Preheat the oven to 425.
• Remove dough from refrigerator.
• Trim about 1/4 inch from each side to create a nice edge.
• Cut the dough into 9 squares and place them about 2 inches apart on the baking sheet.
• Brush each biscuit with cream and sprinkle with sugar.
• Bake about 18 to 20 minutes.
• Prepare the strawberries by combining the strawberries and sugar in a bowl and set aside.
• Prepare the whipped cream, whip together the whipped cream, sugar and vanilla.
• To assemble the shortcakes:.
• Slice the biscuit in half, place strawberries and whipped cream on bottom half and top with other half of the biscuit.

BUDDHA'S CHOCOLATE MOUSSE SHORTCAKES

Steps:

• MOUSSE: Mix all mousse ingredients except semisweet chocolate until well blended and thick. Cover and refrigerate til needed.
• SHORTCAKES: Heat oven to 375°F In food processor process the dry ingredients briefly to mix. Scatter butter over top and pulse till it gets crumby.
• With motor running, add liquid and process till mixture pulls from sides of bowl. Drop 1/3 cupfulls of dough 2" apart on ungreased cookie sheet.
• Bake about 18 minutes till puffed and look dry. Cool completely on wire rack.
• AT SERVING TIME: Beat chilled mousse mixture with a mixer on high speed til soft peaks form. fold grated chocolate into mousse mixture.
• MAKE WHIPPED TOPPING: Beat heavy cream and powdered sugar in a med bowl with mixer on high til soft peaks form.
• Split shortcakes in half. Fill each with chocolate mouse and whipped cream. Sprinkle tops with some additional cocoa and garnish with chocolate curls.

WALK OF FAME CHOCOLATE STAR SHORTCAKES

Steps:

• Preheat oven to 325°F. Sift flour, 1/2 cup sugar, cocoa, baking powder, baking soda and salt into large bowl. Mix in chocolate chips. Mix in just enough chilled cream to form dough that will be firm enough to roll out. Turn out dough onto well-floured work surface. Using well-floured hands, pat out dough to 3/4-inch-thick rectangle, frequently sliding long knife under dough to prevent sticking. With floured 2-inch star-shaped cookie cutter, cut out stars. Gather dough scraps; pat out to 3/4-inch-thick rectangle and cut out additional stars (for total of about 24).
• Brush stars with butter, sprinkle with additional sugar. Arrange shortcake stars sugared side down on 2 heavy large baking sheets. Brush tops with butter and sprinkle with sugar. Bake until shortcakes feel firm and tester inserted into center comes out with a few moist crumbs, about 22 minutes. Transfer shortcakes to racks and cool (Can be made 1 day ahead. Cover, let stand at room temperature.)
• Place scoop of ice cream in each of 8 bowls. Garnish with sauce, berries, whipped cream, 1 or 2 stars and mint, if desired. Serve immediately.